Oh  3 s Zaidwii 


ITY  BULLETIN. 


Published  by  the  University,  October,  1899. 


SERIES  4,  NO.  18 


Townshend  Hall. 


THE  OHIO  DAIRY  SCHOOL, 


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Entered  at  llic  Pott  Oltice  at  Columbus,  Ohio,  at  Seoond  Class  Matter, 


Class  ip  Dairying,  1899’  Ohio  State  University. 


The  Winter  Course  in  Dairying, 


The  University, 


The  Ohio  State  University  is  divided  into  six  colleges  as  follows: 
The  College  of  Agriculture  and  Domestic  Science. 

The  College  of  Arts,  Philosophy  and  Science. 

The  College  of  Engineering. 

The  College  of  Law. 

The  College  of  Pharmacy. 

The  College  of  Veterinary  Medicine. 


The  College . . . 

The  College  of  Agriculture  and  Domestic  Science  offers  six  distinct  courses 
of  study: 

1.  A four  years’  course  in  Agriculture. 

2.  A four  years’  course  in  Horticulture  and  Forestry. 

3.  A four  years’  course  in  Domestic  Science. 

4.  A two  years’  course  in  Agriculture  and  and  Horticulture. 

5.  A two  years’  course  in  Domestic  Science. 

6.  A one  term  course  in  Dairying. 

Bulletins  of  any  of  the  above  colleges  or  courses  will  be  sent  upon  application 
to  the  President  of  the  University. 

The  Course  in  Dairying . . . 

This  pamphlet  is  designed  to  give  a brief  outline  of  the  winter  term  course  in 
Dairying  which  begins  its  sixth  annual  session  on  Wednesday,  January  3rd 
1900,  and  continues  ten  weeks.  This  special  course  in  dairying  is  established  to 


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Floor  plan  of  Dairy  laboratory.  Townshend  Hall. 


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meet  the  wants  of  those  who  have  neither  the  time  nor  means  for  the  above  ex- 
tended courses.  It  is  designed  especially  for  those  who  are  desirious  of  mastering 
the  art  of  butter  and  cheese  making  or  who  wish  to  become  fitted  for  the  position 
of  manager  or  superintendent  of  a creamery  or  cheese  factory.  Young  men  who 
are  interested  in  general  live  stock  farming  may  get  much  from  this  course  that 
will  be  helpful  to  them,  although  if  they  have  the  time  for  it,  the  fuller  courses 
of  the  College  of  Agriculture  would  be  more  desirable.  The  students  who  have 
taken  the  special  course  in  dairying  heretofore,  have  usually  been  quite  successful 
and  the  outlook  in  this  line  for  those  who  will  properly  prepare  themselves  was 
never  better  than  at  the  present  time. 

Equipment , . . 

The  work  in  butter  and  cheese  making  and  testing  milk  as  well  as  the  lectures 
in  dairying  and  the  chemistry  of  milk  and  upon  the  feeding,  breeding,  judging, 
and  management  of  cattle,  will  be  given  in  Townshend  Hall,  the  new  Agricultural 
Building  which  the  University  has  erected  and  equipped  at  a cost  of  about  $100,- 
0»*0.  Townshend  Hall  is  260  feet  long  and  varies  in  width  from  64  to  78  feet.  Its 
size  is  best  comprehended  from  the  statement  that  it  is  more  than  one-eighth  of  a 
mile  around  the  building. 

The  Dairy  Department  or  Laboratory  occupies  six  thousand  square  feet  of 
floor  space  on  the  ground  floor  (as  shown  on  page  4),  not  including  bathroom, 
locker  room,  toilet  room,  and  class  room.  The  Dairy  Department  proper  con- 
sists of  a butter  making  room  (See  page  6),  cheese  making  room  (See  page  8), 
bottling  and  sterilizing  room;  receiving  room;  store  room;  wash  room;  refrigera- 
tor room;  and  two  cheese  curing  rooms.  One  of  these  cheese  curing  rooms  is 
specially  insulated  and  is  provided  with  refrigerating  coils  as  well  as  thermostat 
for  controlling  temperature  so  that  the  light  and  moisture  and  the  temperature 
can  be  under  control.  The  idea  of  this  room  is  to  determine  what  are  the  proper  con- 
ditions for  curing  cheese. 

The  heating  of  the  entire  building  (from  the  University  heating  plant ) is  auto- 
matically controlled  so  that  for  example  the  butter  making  room  can  be  kept  at 
60°  F,  or  less  while  at  the  same  time  the  cheese  making  room  is  kept  at  70° 


Butter  Making  Room.  Townshend  Hall. 


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F.  or  more.  The  illustrations  on  pages  6 and  8 give  a general  idea  of  the  equipment 
of  all  the  rooms.  As  will  be  noticed  the  walls  are  wainscoated  with  white  enameled 
brick  while  the  floors  are  of  white  and  blue  tile. 

No  handsomer  or  more  convenient  suite  of  rooms  can  be  found  anywhere  in 
America  for  this  purpose  than  are  to  be  found  in  this  building. 

Detached  from  the  main  building  and  just  opposite  from  the  receiving  room 
door  is  a boiler  house  which  furnishes  steam  and  power  for  the  Dairy  Department 
and  which  contains  the  condenser,  compressor,  and  engine  for  a six-ton  refrig- 
erating apparatus  used  in  cooling  the  refrigerating  room,  and  in  controlling  the  tem- 
perature of  the  cheese  curing-room.  In  the  south  end  of  this  building  is  a live- 
stock lecture  room  about  forty  feet  square.  One  third  of  this  room  is  occupied 
by  raised  seats,  the  remaining  floor  space  being  used  for  exhibiting  and  judging 
livestock.  Connected  with  this  is  a room  fitted  with  stalls  for  the  temporary  ac- 
commodation of  live  stock  needed  for  class  room  exercises.  In  this  end  of  the 
building  also  are  located  the  locker  and  bath  rooms.  The  class  rooms  are  on  the 
floors  above. 

The  lectures  and  laboratory  work  on  the  bacteriology  of  milk  will  be  given  in  the 
new  biological  building,  a handsome  two-storj  structure  which  has  been  erected  and 
equipped  at  a cost  of  about  $40,000. 

This  building  is  very  fully  equipped  for  the  study  of  Dairy  Bacteriology.  See 
illustration  of  one  of  the  class  rooms  on  page  16. 

The  Veterinary  Hospital  and  the  farm  stables  furnish  illustrations  for  the  lectures 
on  breeding,  judging,  management  and  diseases  of  cattle. 

Butter  and  Cheese  Making . . . 

Associate  Professor  Decker,  Assisted  by  Mr.  B.  B.  Herrick,  Mr.  Elisha  Smith,  and 

Mr.  D.  A.  Crowner. 

^ In  this  course  a considerable  part  of  the  time  is  given  to  the  laboratory  or 
dairy  room  practice.  This  consists  in  testing  milk  as  to  purity,  contents  of  butter 
fat,  the  use  and  care  of  centrifugal  separators  of  different  makes  and  other  cream- 
ery and  dairy  devices,  the  making  of  butter  and  cheese  by  the  most  improved 


Cheese  Making  Room.  Townshend  Hall. 


methods.  In  a word,  all  the  essential  operations  of  the  creamery,  factory,  or 
home  dairy,  are  repeatedly  performed  under  the  guidance  and  direction  of  the 
instructors  until  some  degree  of  proficiency  is  attained.  Neither  is  the  student 
allowed  to  do  this  work  by  the  rule  of  thumb.  He  is  required  to  follow  the  milk 
from  the  time  it  enters  the  laboratory  until  the  finished  product  leaves  it,  and  to 
determine  the  points  in  the  process  where  losses  occur  and  the  reason  therefore. 
The  saving  in  the  loss  of  butter  fat  that  can  be  effected  by  one  thus  trained  will  in 
any  ordinary  creamery  more  than  pay  his  salary  as  compared  with  those  who  have 
not  been  properly  trained. 

Butter  and  Cheese  Making . . * 

Associate  Professor  Decker. 

There  are  lectures  and  recitations  on  methods  of  creaming;  factors  which  con- 
trol the  thoroughness  of  separation,  either  by  gravity  or  centrifugal  force;  expla- 
nations of  the  continuous  separation  of  cream;  of  ripening  cream  and  testing  for 
acidity;  on  the  philosophy  and  methods  of  churning;  the  effect  of  tempeiature,  acidity 
and  richness  of  cream  on  time  and  completeness  of  churning;  on  the  salting,  work- 
ing, packing  and  marketing  of  butter;  on  the  fermentations  of  milk  as  affecting  cheese 
making;  on  the  curd  test  for  the  detecting  gassy  or  bad  flavored  milk;  on  the  rennet 
test;  on  the  cutting,  heating,  milling,  salting  and  pressing  of  the  curd;  on  the  curing 
and  shipping  of  cheese;  on  the  judging  of  butter  and  cheese  and  the  pasteurizing  of 
milk.  There  are  also  lectures  upon  the  construction,  equipment  and  operation  of 
creameries,  cheese  factories,  dairies  and  milk  depots.  Each  student  is  required  to 
draw  a plan  of  a dairy,  a creamery  or  a cheese  factory  and  prepare  an  estimate  for 
the  equipment  of  the  same. 

The  Chemistry  of  Milk , Butter  and  Cheese.  . . 

Professor  Weber. 

The  work  upon  this  subject  embraces  the  following: 

A brief  outline  of  the  principles  of  chemistry  and  chemical  nomenclature,  the 
chemistry  of  carbon,  hydrogen,  oxygen,  nitrogen  and  of  ten  other  elements  oc- 
curring in  milk;  the  microscopical  examination  of  milk,  cream,  and  skim  milk; 


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Boiler  Room,  containing  Power  and  Refrigerating  Apparatus. 


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the  chemical  composition  of  milk;  the  relation  of  specific  gravity,  total  solids  and 
fats  to  each  other,  the  optical  methods  of  testing  milk,  as  Haeren’s  method,  Feser’s 
method,  etc.;  Babcock’s  method  of  testing  milk,  cream  and  cheese;  description  and 
use  of  lactometers  and  creamometers. 

Bacteriology . . . 


Professor  Bleile. 

In  this  subject  the  instruction  is  given  both  by  lectures  and  laboratory  work. 
The  student  is  first  taught  the  general  facts  concerning  bacteria  and  their  relation  to 
life  processes.  This  is  followed  by  lectures  on  their  special  application  to  milk, 
butter  and  cheese. 

In  the  laboratory  the  students  learn  to  prepare  culture  media,  to  make  cul- 
tures and  study  them,  and  to  estimate  the  number  of  bacteria  in  water,  milk  and 
air.  Stress  is  laid  upon  the  methods  of  pasteurization,  sterilization  and  purifica- 
tion. 

Care  of  Steam  Engines  and  Boilers . . . 

Professor  Magruder. 

The  object  of  this  subject  is  to  give  the  student  a knowledge  of  the  theory  of 
the  generation  and  use  of  steam  and  as  much  practice  in  the  operation  of  a steam 
power  plant  as  time  will  permit.  The  student  is  instructed  on  the  physics  of 
steam,  on  the  mechanics  and  mechanism  of  steam  engines  and  steam  pumps  and 
on  the  technical  names  and  uses  of  the  various  parts  of  a boiler,  engine,  pump 
and  injector.  This  class  room  work  is  accompanied  by  demonstration  of  the  best 
practice  in  handling  and  caring  for  a steam  engine  and  boiler;  ways  of  firing  the 
boiler  and  feeding  it  from  a steam  pump  and  injector;  on  starting,  stopping  and 
oiling  the  engine;  on  packing  the  piston  and  valve  rods;  on  setting  the  valves  and 
adjusting  the  bearings.  Students  are  detailed  in  the  boiler  house  in  Townshend 
Hall  in  the  actual  care  and  charge  of  the  boiler,  engine,  pumps  and  refrigerating 
machine. 


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Live  Stock  Lecture  Room.  Townshend  Hall. 
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7 he  Diseases  of  Cattle . . . 

Professor  White. 

The  lectures  on  this  subject  consist  of  the  following: 

1.  The  anatomy  of  the  cow  with  special  reference  to  the  digestion,  reproductioii 
and  milk-producing  organs. 

2.  The  more  common  non-infectious  diseases  and  their  treatment. 

3.  Some  of  the  most  important  infectious  and  contagious  disease  of  cattle  and 
the  methods  of  dealing  with  them. 

4.  Practical  methods  of  confining  and  controlling  cattle  during  operations,  cast- 
ing, etc,,  etc., 

Dairy  Farming . . . 

Professor  Hunt. 

Under  this  subject  there  are  lectures  upon  the  history,  adaptation,  care  and 
management  of  different  breeds  of  dairy  cattle.  By  means  of  the  score  card  with 
the  animals  before  them,  the  students  are  taught  to  judge  animals  for  dairy  pur- 
poses. There  are  lectures  on  the  principles  of  breeding  and  the  student  is  re- 
quired to  trace  and  expand  pedigrees  and  to  understand  the  methods  of  recording 
animals  as  practiced  by  different  breeders’  associations.  There  are  lecturers  upon 
the  character  of  food  stuffs,  the  relation  of  the  food  to  the  animal,  and  the  kind  and 
quantity  of  food  for  the  best  milk  production.  The  students  are  required  to  calculate 
digestibilities  and  nutritive  ratios  of  different  foods  and  to  arrange  therefrom  proper 
feeding  rations. 

Requirements  for  Admission . . . 

Any  person,  man  or  woman,  who  has  a good  common  school  education  can  enter 
the  dairy  school.  The  better  the  previous  education  the  better  the  results. 

Candidates  must  be  at  least  fifteen  years  of  age,  and,  unless  they  are  twenty- 
one  years  old  or  over,  must  pass  an  examination  in  arithmetic,  geography,  gram- 


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Veterinary  lecture  Room. 

14 


Townshend  Hall. 


mar  and  United  States  history,  or  bring  High  School  or  other  certificates  for  these 
branches.  A teacher’s  or  Boxwell  certificate  will  be  accepted.  Applicants  who  are 
twenty  one  or  over  are  admitted  without  examination. 

Expenses . * ♦ 

College  Dues. — Each  student  is  required  to  pay  an  incidental  fee  of  five  dollars 
and  a laboratory  fee  of  ten  dollars. 

Other  Expenses. — Books  and  stationery  willl  cost  from  three  to  five  dollars  and 
two  white  duck  suits  to  wear  in  the  dairy  laboratory  will  cost  one  dollar  each. 

Rooms  and  board  may  be  secured  at  the  Dormitory  on  the  University  grounds,  or 
in  clubs  and  private  families.  The  rates  vary  from  $3.25  to  $4.00  per  week.  The 
total  expenses  for  the  term,  including  fees,  board,  room  and  books,  etc.  , need  not  ex- 
ceed sixty  dollars  and  may  be  less.  Any  young  man  of  ordinary  ability  can  earn 
enough  more  the  first  season  to  more  than  pay  the  total  expenses  of  the  term. 

Location.  . . 

The  buildings  of  the  Ohio  State  University  are  on  the  south-east  portion  of  Uni- 
versity grounds,  which  front  east  on  North  High  Street,  in  the  city  of  Columbus, 
and  extend  from  Eleventh  Avenue  on  the  south  to  Woodruff  Avenue  on  the  north. 
The  campus  and  farm  contain  three  hundred  and  forty-five  acres. 

For  further  information  concerning  the  course  in  Dairying,  or  other  work  of  the 
College  of  Agriculture  and  Domestic  Science,  write  to  the  Dean  of  the  College  of 
Agriculture  and  Domestic  Science,  Ohio  State  University,  Columbus,  Ohio.  For 
general  information  concerning  the  University,  address  Executive  Office,  Ohio  State 
University,  Columbus.  Ohio. 


Physiological  lecture  Room.  Biological  Hall. 


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